Scharfes Kichererbsen-Curry mit aromatischem Gewürzen

Spicy Chickpea Curry with Aromatic Spices

in Main Courses, Soups, Side Dishes

A fiery, Ayurveda-inspired curry full of plant-based protein and warming aromas. This dish combines traditional Indian spices with the grounding power of chickpeas – ideal for a nourishing lunch or dinner.

Ingredients (for 4 servings)

For the Curry:

200 g chickpeas (dried)

1–2 tbsp Ghee

1 onion (finely chopped)

1 tbsp fresh ginger (grated)

2 garlic cloves (finely chopped or minced)

1–2 chili peppers (deseeded, finely chopped)

1 tsp turmeric

2 tsp ground coriander

1 tsp Garam Masala

1 tsp ground cumin

6 curry leaves

2 tsp curry powder

4 large, ripe tomatoes

For Finishing:

½ bunch flat-leaf parsley

juice of 1 lemon

as needed salt

as needed pepper

Instructions (approx. 55 minutes)

Prepare the chickpeas: Soak chickpeas overnight or for at least 6 hours in plenty of water. Drain, then cook in fresh water without salt for approximately 30–40 minutes until soft (or 7 minutes in a pressure cooker). Drain, reserving some cooking liquid.

Prepare the spice base: In a separate pot, heat the ghee. Sauté onion, ginger, garlic, and chili over medium heat for 2–3 minutes. Then add all the spices (turmeric, coriander, Garam Masala, cumin, curry leaves, curry powder) and toast for 1 minute while stirring until fragrant.

Incorporate the tomatoes: Blanch tomatoes (optional), dice finely, and add to the spice mixture. Simmer for approximately 10 minutes until an aromatic sauce forms.

Complete the curry: Remove 5 tablespoons of the cooked chickpeas. Drain the remaining cooking liquid so the chickpeas are just covered. Add the tomato-spice mixture and simmer on low heat for another 10 minutes.

Blend and season: Finely purée the reserved chickpeas with some liquid and stir into the curry – this creates a beautifully creamy consistency. Season with salt, pepper, freshly chopped parsley, and lemon juice.

Tip: Serve with basmati rice or warm naan bread.